
The £3.99 Lidl plant you need in your garden – it has gorgeous big flowers until November & grows back bigger every year
THE delightful Dahlia is one of the UK's most popular flowers - and you can get yours for as cheap as chips.
The classic British favourite is in full bloom now – and with a little bit of help, they're the gardening gift that will keep on giving until November.
Lidl is selling the low maintenance Dahlia for just £3.99 in a range of stunning colours.
Happy customers commented online: "Tubers bought in Lidl... can't wait for flowers."
A second added: "I found the Lidl ones my best last year."
A third user posted a photo of her flowering Dahlias and wrote: "One of the Lidl. Only one survived. All others were ruined by snails and slugs. This one is three years old and always leaving it in the soil for winter."
Native to Mexico, dahlias are back in fashion, with gardeners growing them for big bold border displays or as cut flowers.
With their vast colours and strong flower power, they're also a magnet to bees, butterflies, and hummingbirds, providing essential pollen for several months of the year.
How to look after dahlias
During the summer, the perennial plants like regular feeding and watering, and if given the right care, will grow again next spring-summer.
Dahlias favour warm, sunny, sheltered spots with free-draining soil.
However, going into winter, dahlias need specific treatment to survive, and it's called 'overwintering'.
Trying out Lidl's new weeding tools
When to lift and store dahlia tubers
When the green foliage has been damaged by frost, you want to dig the tubers up. If the frost is late, dig the tubers by late November.
If you live in a climate where temperatures rarely drop below freezing and the soil is well-draining, dahlias can be left in the ground.
If you choose to leave them in the ground, add a thick layer of mulch around the base to protect the tubers.
If the dahlias are in pots, or you don't want to risk leaving them in the ground because of freezing temperatures, then using a shovel, dig the tubers out - but be careful not to damage them.
TOP TIPS FOR GROWING DAHLIAS
How to keep Dahlia's growing for longer
Use chicken feed and growmore to get them going - rose food is a good substitute.
Grow from tubers not seed - you get more flowers.
Water and deadhead daily. The new buds are solid to the touch - don't cut these off.
Plant up the plugs in early April. In late April put overwintered tubers into compost, store in a greenhouse/windowsill/polytunnel, water once a day. Don't harden off, and when they get to 30cms - 50cms high - second week in June, get them in the ground.
Plant randomly rather than colour coordinated - if you plant randomly the display is better.
To encourage bees - grow the collarette-type of dahlia.
Remove any soil from the tubers and let them dry out for a few days in a cool, dark, frost-free place. Make sure to check for any rotten or damaged areas and cut them off.
Dividing dahlia tubers
Dahlia tubers grow bigger each year, and this presents a gardener with the opportunity to divide them and have more plants.
To divide dahlia tubers, using a clean, sharp knife or saw, cut them apart. Note - this should be done in late autumn or early spring only.
2
Lidl shoppers can pick up gorgeous flowering plants that will brighten your outdoor space from late spring all the way through to autumn, meaning you'll get plenty of bang for your buck.
The bargain superstore is also stocking large perennials for just £4.99, and Hibiscus plants for only £6.99, which will add colour and height to any patio or garden display.
And for those looking to spruce up their indoor space, Lidl also has a fresh selection of houseplants and stylish ceramic pots in-store now.

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


BBC News
4 hours ago
- BBC News
Did Welsh Rarebit start out as a joke by the English?
It's a beloved national dish of Wales and is found on restaurant menus across the country, but did Welsh rarebit actually start life as a joke played by the English?Toasted bread smothered in a rich, cheesy sauce - what's not to love? But the origin stories of this nostalgic comfort food are as varied as the recipes you can use to make credit poor farmers using a clever substitute for meat while others think English pubs coined the name as a joke, mocking the Welsh for not affording real which of these cheesy tales cuts the mustard? Welsh food historian and author Carwyn Graves said rarebit was "clearly associated with cultural and ethnic Welshness", with cheese being a vital part of European diets for a long time, especially in regions like Wales, where the dairy industry the Middle Ages, before refrigeration, cheese and butter were essential for preserving milk from the spring and summer for use during the colder was also a vital source of protein for poorer communities, particularly in areas like Wales and the Alps, where meat was scarce. In Wales, melted or roasted cheese became popular across all social classes, eventually evolving into Welsh 1536 Act of Union, incorporating Wales into England, saw Welsh migrants bringing melted cheese dishes to English Graves said the English saw it as an ethnic curiosity, even joking about 16th Century tale sees Saint Peter trick Welshmen with the call caws bobi - Welsh for roasted cheese - which he said reflected the dish's cultural ties to name Welsh rarebit appeared much later, with early English cookbooks, such as Hannah Glasse's in 1747, using terms including Welsh rabbit and Scotch rabbit for similar cheese on toast Mr Graves said there was no historical evidence linking the name to actual rabbits and he said the theory that poor people couldn't afford rabbit meat and used cheese instead was unproven. Kacie, from The Rare Welsh Bit food blog said Welsh rarebit, also known as Welsh rabbit, originated in the 1500s as a popular dish among Welsh working-class families who couldn't afford meat like rabbit, using cheese on toast as a substitute. According to her, the dish was first recorded in 1725 and over time, the name shifted from Welsh rabbit to Welsh rarebit, possibly to move away "from patronising connotations associated with the nature of the dish as a poor man's supper". Katrina from Real Girls Travel explained "nobody's quite sure how the name came about", but it's generally believed "Welsh rarebit" likely began as a joke about the poor people of south Wales, who were thought to live on rabbit and ale. She added that many mistakenly think Welsh rarebit contains rabbit because the dish was originally called "Welsh rabbit" in 1725. According to Katrina, the name probably changed because, in the late 17th and early 18th centuries, the English often gave humorous or fanciful names to regional foods, making the change "an attempt to make it a more fitting dish"."I personally think it was a language barrier or a strong Welsh accent that gave the dish its name," she added. In Sarah Fritsche's blog the Cheese Professor, she explained the word "Welsh" was used as an insult in 1700s Britain, similar to how "welch" functioned as a pejorative. According to Ms Fritsche, "rabbit" was used humorously because only the wealthy could afford real rabbit, making the cheesy toast a "poor person's substitute".She added "rarebit" was a corruption of "rabbit" and is unique to this dish, first appearing as "rare bit". Rose Geraedts, originally from the Netherlands, has lived in Brecon, Powys, for 20 years and runs the International Welsh Rarebit opened the business eight years ago after noticing cafes and pubs in the area were not serving it, despite high demand from tourists. "I thought it was crazy that a national dish wasn't on the menu. I think many saw it as old-fashioned," she took over a disused Victorian school building, renovated it and made Welsh rarebit the star of the show."It seemed mad not to do it - but a lot of people think I'm nuts," she cafe now offers six varieties and Ms Geraedts said customers loved the dish's rich, comforting flavour, seasoned with cayenne pepper, nutmeg, paprika and Worcestershire sauce. Ms Geraedts said she had welcomed visitors from around the world, from Australia to America, and even served celebrities including Jonathan Ross and rugby legend Gareth added: "People love it because it's nostalgic. They remember their mother or grandmother making it."It's much more than just dry cheese on toast."Ms Geraedts believes rarebit became popular due to Wales' connection to cheese-making, despite its name being a sarcastic "patronising" English joke. University lecturer, dietician, cook and food writer Beca Lyne-Pirkis said she first learned to make Welsh rarebit with her grandparents so it brings back "nostalgic memories".The 43-year-old, from Cardiff, said it was a great first dish to learn as it's "more complicated than cheese on toast" but not too Lyne-Pirkis said she has two versions - a rich, roux-based recipe with cheddar, beer, mustard and Worcestershire sauce and a quicker one mixing egg, cheese, and seasoning to spread on toast. The dish stayed with her through her university years and is now a favourite with her children."I fell in love with the flavour," she said."When I eat it I get the nostalgic childhood feeling as I have so many fond memories of eating it. That's where my love of food came from."Whatever the roots, Ms Lyne-Pirkis said rarebit was now a timeless, adaptable national dish rooted in family stories and experimentation."Every recipe has its own story, which helps keep the recipe alive."


The Guardian
4 hours ago
- The Guardian
Killer sudoku 973
Click here to access the print version. Normal sudoku rules apply, except the numbers in the cells contained within dotted lines add up to the figures in the corner. No number can be repeated within each shape formed by dotted lines. To see the completed puzzle, buy the next issue of the Guardian (for puzzles published Monday to Thursday). Solutions to Friday and Saturday puzzles are given in either Saturday's or Monday's edition.


The Guardian
4 hours ago
- The Guardian
Sudoku 6,924 expert
Click here to access the print version. Fill the grid so that every row, every column and every 3x3 box contains the numbers 1 to 9. To see the completed puzzle, buy the next issue of the Guardian (for puzzles published Monday to Thursday). Solutions to Friday and Saturday puzzles are given in either Saturday's or Monday's edition.